Parmesan Crusted Chicken

Parmesan Crusted Chicken is an easy but delightful dinner. Your family will love this crisp and flavorful chicken recipe.

I’m always amazed at the way you can take a few simple ingredients and put them together in so many different ways to make inspiring dinners. This is true yet again with this delicious chicken dinner.

Parmesan Crusted Chicken comes together with just a handful of ingredients, most of which are easy to keep on hand, and with a few simple steps, you have a delicious dinner. I love pairing this with fettuccine Alfredo and roasted asparagus , but I have a few other great pairing ideas at the bottom of the post.

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How to Make Parmesan Crusted Chicken

Here is a brief overview of how this Parmesan crusted chicken recipe comes together. Be sure to scroll to the recipe card at the bottom of the post for the full recipe, including all measurements.

Step 1: Prepare the Chicken

Slice the chicken breasts in half, butterfly style. If any part of the chicken is still more than half an inch thick , pound them thin by placing the chicken between plastic wrap and using a rolling pin or meat mallet . You can find more details about how to do this here: How to Make Chicken Cutlets .

Step 2: Set up Your Breading Station

Add the flour to a plate. Whisk the eggs and milk in a shallow dish. In a shallow dish, stir together the panko bread crumbs, Parmesan cheese, basil, garlic powder, and oregano.

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Step 3: Bread the Chicken

Dredge the chicken breasts in the flour, then the eggs, and then the seasoned panko breadcrumb mixture. Repeat with all of the chicken. Let the chicken rest on a wire rack while you heat up the oil for cooking. Allowing the chicken to rest for five minutes helps the breading stick to the chicken during frying.

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Step 4: Cook the Chicken

Heat up the oil in the skillet until it reaches 350 degrees Fahrenheit. Working with two chicken breasts at a time, fry in the oil for three minutes on each side. Remove the chicken from the oil and place it on the prepared wire rack.

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Storing and Reheating Leftovers

Store any leftover chicken in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the air fryer or oven until heated through.

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What to Serve with Parmesan Crusted Chicken

In addition to the roasted asparagus and fettuccine alfredo mentioned above, here are a few great options.

Roasted Brussels Sprouts with Bacon
Easy Ranch Potatoes
Cacio E Pepe Recipe
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Ingredients

1 pound boneless skinless chicken breasts cut into cutlets, and pounded 1/2 inch thick (453.6 grams)
salt and pepper
1/2 cup all purpose flour (120 grams)
3 large eggs
1 tablespoon milk
1 cup panko breadcrumbs (112 grams)
1/2 cup Parmesan cheese (25 grams)
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
1 teaspoon garlic powder
1/4 cup vegetable oil (198 grams or 236.5 ml)

Instructions

Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Set aside.
Slice the chicken breasts in half, butterfly style. If any part of the chicken is still more than half an inch thick , pound them thin by placing the chicken between plastic wrap and using a rolling pin or meat mallet. Pat very dry and lightly salt and pepper the chicken breasts on both sides. 1 pound boneless skinless chicken breasts, salt and pepper
Add the flour to a plate. Whisk the eggs and milk in a shallow dish. In a shallow dish, stir together the panko breadcrumbs, grated Parmesan cheese, basil, garlic powder, and oregano. 1/2 cup all purpose flour, 3 large eggs, 1 tablespoon milk, 1 cup panko breadcrumbs, 1/2 cup Parmesan cheese, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder
Working with one chicken breast at a time, dredge the chicken breasts in the flour, then the eggs, and then the seasoned panko breadcrumbs. Place on the wire rack. Repeat with all of the chicken. Allow the chicken to rest while the oil heats up.
In a heavy-bottomed large skillet over medium heat, heat up the oil until it reaches 350 degrees Fahrenheit as measured with an instant read thermometer. 1/4 cup vegetable oil
Working with 2 chicken breasts at a time, fry in the oil for 3 minutes on each side, or until the chicken reaches 165 degrees Fahrenheit. Remove the chicken from the oil and place it on the prepared wire rack. Repeat with each piece of chicken, tenting the fried chicken loosely with foil while you work on the next piece.
Serve and enjoy!

Notes

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